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A vibrant crispy salmon rice bowl served with fresh vegetables and sauce.

Crispy Salmon & Avocado Rice Bowl with Sesame-Ginger Sauce

Enjoy a delicious and healthy meal with crispy pan-seared salmon, fluffy rice, fresh avocado, and a savory sesame-ginger sauce, all in one satisfying bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 650 kcal

Equipment

  • small saucepan
  • small bowl
  • paper towels
  • non-stick or cast-iron skillet
  • spatula

Ingredients
  

For the Crispy Salmon:

  • 2 (6 oz/170g) salmon fillets, skin-on (Atlantic wild-caught is usually best for crisping)
  • 1 tbsp olive oil (or avocado oil for higher smoke point)
  • Salt and freshly ground black pepper to taste

For the Rice:

  • 1 cup uncooked sushi rice or short-grain white rice (e.g., Calrose)
  • 1.5 cups water

For the Sauce:

  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1/2 tsp ginger, grated or minced
  • 1 small garlic clove, minced
  • Pinch red pepper flakes (optional, for a little kick)

For the Toppings (choose your favorites!):

  • 1/2 avocado, sliced or diced
  • 1/2 cup cucumber, thinly sliced or diced
  • 1/4 cup shredded carrots
  • 2 tbsp green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • Nori (seaweed) snacks, crumbled (optional, for extra crunch)
  • Sriracha mayo (store-bought or homemade by mixing mayo and sriracha)

Instructions
 

Prepare the Rice

  • Rinse rice until water is clear. Combine with water in a saucepan, bring to a boil, then simmer covered for 15-18 minutes until water is absorbed.
  • Remove from heat, let stand covered for 5 minutes, then fluff with a fork.

Make the Sauce

  • Whisk together soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and optional red pepper flakes in a small bowl; set aside.

Prepare the Salmon

  • Pat salmon fillets very dry with paper towels. Season generously with salt and pepper on both sides.

Cook the Salmon

  • Heat olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side down, pressing gently for 30 seconds.
  • Cook skin-side down for 5-7 minutes until deeply golden brown and crisp, and the flesh is about two-thirds cooked through.

Finish the Salmon

  • Flip salmon and cook for another 2-3 minutes, or until cooked to your desired doneness (internal temperature 145°F/63°C).

Assemble the Bowls

  • Divide cooked rice among two serving bowls. Top each with a crispy salmon fillet and arrange avocado, cucumber, carrots, and green onions around the salmon. Drizzle generously with the prepared sauce.

Garnish and Serve

  • Sprinkle with toasted sesame seeds and crumbled nori (if using). Add a dollop of sriracha mayo if desired. Serve immediately and enjoy!

Notes

For extra flavor, lightly season the rice with a pinch of salt after fluffing it. The key to crispy salmon skin is to ensure the fillet is very dry before cooking and to press it down gently in the hot pan. You can customize the toppings with other vegetables like radishes, edamame, or pickled ginger.